I invented this dish as I was trying to see what I can do with the left over sliced provolone cheese we had. Odly enough, pesto mac and cheese came to mind. I had elbow noodles, pesto sauce from a previous meal, sliced provolone cheese, breadcrumbs and of course, parmigiano at home.
I am really into pesto these days - It is so versatile. These simple ingredients made a tasty Italian version of Macaroni and Cheese.
Ingredients:
- Half box of Elbow Noddles, cooked al dente
- 1 cup Pesto Sauce
- 1/4 lb Sliced Provolone, cut into strips
- Lots of grated Parmigiano Reggiano
- 3 tbs Breadcrumbs
- 1 tbs Olive Oil
Once the macaroni are cooked strain them and put back into the pot. Add in the pesto sauce and mix well so that every noodle is coated. Add 2-3 tbs of grated parm and mix again.
In a banking pan, spread about half the noodles. Layer on half the provolone slices and add more grated parmigiano.
Pour the remaining noodles on top and repeat the cheese layers. Evenly sprinkle the breadcrumbs on top.
Bake at 350 degrees for about 5 minutes, until cheese is melted. Then turn on broil to get a nice golden crunch on top, for about another 3 minutes.
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